Description
A delightful meal with tender chicken and sweet corn over a comforting rice base, featuring zesty flavors and vibrant presentation.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sweet corn kernels
- 3 cups cooked rice
- ½ cup Cotija cheese
- Lime juice and wedges
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup thinly sliced red onion
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon chili powder
- Salt and pepper, to taste
Instructions
- Marinate chicken thighs with lime juice, avocado oil, chili powder, garlic powder, salt, and pepper for 15-30 minutes.
- Heat a skillet over medium-high heat and cook the marinated chicken for 8-10 minutes per side until golden brown; let it rest and then slice.
- In a bowl, mix grilled corn, red onion, sour cream, mayonnaise, Cotija cheese, chili powder, salt, and pepper. Squeeze lime juice for extra flavor.
- Reheat cooked rice and divide among bowls; top with sliced chicken and the street corn mixture.
- Garnish with extra Cotija cheese, cilantro, and lime wedges.
Notes
You can use shrimp or tofu as protein alternatives. Store leftovers in airtight containers for up to three days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg